Grilled Bell Peppers with Burrata and Breadcrumbs

Well my friends, book tour is under way and grilling season has officially started. These Grilled Bell Peppers are heavenly and the only way I will be eating bell peppers for the foreseeable future months. Grilled and charred and then tossed with some burst cherry tomatoes, a splash of great olive oil and vinegar and a big ball of burrata on top. Toasted buttered breadcrumbs are optional on these Grilled Bell Peppers but wildly encouraged.

 

Why I Love This Recipe

Grilled Bell Peppers and grilled veggies in general are just far superior to all over veggies. Let's discuss this at length because we all need to know what we're getting ourselves into this summer! Here's what cooking veggies (including bell peppers) on the grill does:

1. Caramelization: The high heat of the grill causes the natural sugars in vegetables to caramelize, resulting in a sweeter, more complex flavor. This caramelization adds depth and richness to the vegetables. Obviously we love this!
2. Maillard Reaction: If we're getting technical, this is similar to caramelization. The Maillard reaction occurs when amino acids and reducing sugars react under heat, creating browned, flavorful compounds. This reaction is responsible for the savory, umami notes that grilled vegetables develop.
3. Smokiness: Grilling lends a smoky flavor to vegetables, especially if you use charcoal or wood chips. This smokiness adds an additional layer of complexity and can complement the natural taste of the vegetables.
4. Texture Changes: The high heat of grilling can alter the texture of vegetables, making them tender on the inside while retaining a slight crispness on the outside. Perfect when paired with burrata too because we love texture.

Ok - that's my grilling vegetable speech after writing an entire cookbook on them and really deep diving into WHY they more flavorful, aromatic, and delish.

Ingredients & Substitutions

• Yellow bell peppers
• Red bell peppers
• Orange bell peppers
• Cherry tomatoes
• Burrata cheese
• Panko bread crumbs 
• Butter
• Kosher salt and freshly cracked black pepper
• Olive oil
• Red wine vinegar
• *Full ingredient list for these Grilled Bell Peppers including measurements is below*

How to Make

• Heat a charcoal or gas grill over medium high heat.
• Transfer peppers onto the hot grill to cook, turning occasionally, until blackened in spots and nearly cooked through, 10-15 minutes.
• Remove the peppers from the grill and let cool. Once cool enough to handle, cut into 1" strips, removing a bit of the charred skin as desired.
• Place the tomatoes into a small grill pan (I'm obsessed with my Alpine Outdoor Collection Skillet) and put on grill for 3-5 minutes until just about to burst. Add the sliced peppers and re-heat in the grill pan. Remove from heat once warmed though and drizzle with the olive oil and vinegar.
• You can transfer these Grilled Bell Peppers to a serving platter or serve directly in the grill pan. Top the peppers and tomatoes with the burrata cheese and toasted breadcrumbs. Season with salt and pepper as desired.

Tips & Tricks

1. Let's start at the top shall we - first you'll want to buy fresh, firm bell peppers with smooth skin and vibrant colors. Avoid peppers with soft spots or blemishes. The soft spots mean they've started to turn. Store them in the fridge until ready to cook.
2. Wash and dry the peppers thoroughly. No need to cut them before they go on the grill. This way we avoid losing any to the grates.
3. No need to coat the peppers with olive oil, they won't stick to the grill. We will add olive oil and seasoning after they are charred.
4. Ensure your grill is preheated to medium-high heat. This helps in achieving a nice char without overcooking the peppers. ALWAYS make sure your grill is properly heated before adding food, this helps reduce sticking too.
5. Peeling the Skin (while this is optional, it does help): After grilling, you can place the Grilled Bell Peppers in a bowl and cover with plastic wrap or place them in a paper bag for about 10 minutes. This will steam the peppers and make it easier to peel off the charred skin if desired. Discard the charred skin and you're left with perfectly cooked peppers.

FAQ's

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